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The ingredients needed to cook Thai Red Curry Chicken (Pad Prik/Paprik):
- Get 400 g Chicken Meat
- Use [Marinade]
- Get 1 Tbsp Fish Sauce
- Use [Thai Red Curry Paste] - blend/pounded
- Prepare 20 g Dried Chilli (rehydrate, deseed)
- Use 20 g Galangal
- Use 30 g Garlic
- Get 20 g Fresh Coriander Stems/Roots
- Take 20 g Ginger
- Use 30 g Fresh Lemongrass
- Prepare 20 g Shrimp Paste
- Prepare 2-5 g Coriander Powder
- You need 2-5 g Cumin Powder
- Provide 2-5 g White Pepper Powder
- Prepare 2 g Salt
- Get 1 Tbsp Key/Kaffir Lime Peel
- Use [For Stir Fry]
- Prepare 50 g Long Beans (or any veggie of your choice)
- Get 2-5 Kaffir Lime Leaves
- Get as needed Cooking Oil
- Prepare [Optional]
- Take 2-5 g Fennel Powder (for Paste)
- You need 2 Tbsp Palm Sugar (for Stir Fry)
- You need as needed Juice from 1 Key/Kaffir Lime (for Stir Fry)
Steps to make Thai Red Curry Chicken (Pad Prik/Paprik):
- MARINADE: marinate the chicken in Fish Sauce for 30 minutes or more.
- CHICKEN: When ready, heat 2-3 Tbsp of Cooking Oil until hot. Fry the Chicken until brown all over, remove and set aside.
- CURRY PASTE: heat another 2-3 Tbsp of Cooking Oil until hot. Fry the Red Curry Paste, Vegetables, Kaffir Lime Leaves, (Palm Sugar and Lime Juice too) and cook until the oil separates.
- ASSEMBLY: Then add the Chicken and mix well. Cook until the Curry Paste is dry. Serve with cooked rice and fried egg.
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